did not buy sushi vinegar, nor do they make their own, with apple cider vinegar taste the same, dried radish with savory in the dried radish, also delicious, supermarkets are sold.

Japanese sushi production methods and steps 2

Main ingredients: rice, glutinous rice, eggs, tender cucumber, carrots, seaweed.

Accessories: salt, a little sushi vinegar, a little soy sauce.

Steps:

1, first of all, wash the rice and glutinous rice into the rice cooker cooked. Rice and glutinous rice ratio of three to one is good, increase the viscosity of the sushi.

2, the process of boiling rice, the eggs beaten, put a little salt to mix, put the frying pan fried into an omelette, and then cut into egg strips.

3, carrots peeled and cut into thin strips, pot of boiling water with a little salt, the carrot strips blanched, and then dipped in soy sauce spare. Then, peel the cucumber and cut into strips.

4. When the rice is ready, scoop it up and let it cool a bit, then add sushi vinegar and mix it well.

5: Place a rolled-up sheet on a clean panel and lay down a layer of plastic wrap.

6: Lay the nori sheets on top of the plastic wrap and spread the rice evenly on top.

7, neatly and flatly spread on the egg strips, carrot strips, cucumber strips.

8. Pull up the roll-up and plastic wrap on both sides, and gently compact the center with your hands.

9. Pull the plastic wrap and roll-up curtain while rolling.

10, rolled and then hold the roller blind a little harder.

11: Finally, open the curtain, pull out the plastic wrap and cut the pieces.

How to make Japanese sushi and steps 3

Sushi vinegar: salt, sugar, white vinegar in the ratio of 10:50:100 made. Salt, sugar, vinegar and mix well, put into a pot and heat, cool and set aside. (This step should not be boiled.)

How to make sushi rice: Soak 100g of glutinous rice for half an hour or one hour. 100g of glutinous rice + 400g of rice + 500g of water, simmer the rice; when the rice drops to about 40°C, mix in the sushi vinegar.

How to make sushi: 1. 1-2 picture, spread seaweed on the sushi mat. 2. 3 picture, spread the sushi rice, leave space, do not press too solid. (Do a few more sushi will know the right size of seaweed, and rice spread. I had too much rice in this one.) 3. 4 picture, arrange cucumber, carrot, sausage, meat floss. (The center of the flower will look different depending on where you place it, and of course, the size of the seaweed.) 4. 5: Align the bottom of the seaweed with the bottom of the sushi curtain. Roll upwards slowly. 5. 6, side view. 6. 7, don't roll the sushi curtain in, use the sushi curtain to drive the seaweed forward. 7. 8, roll back, fix the rolled sushi roll for a few minutes, then you can cut it.

Note

The seaweed can be cut to size.

Just a moderate amount of rice, not too much.

The placement of the ingredients determines the position of the flower center of the finished product.

The knife should be moistened when cutting.

At the beginning of the rice, hands can be dipped in white vinegar before handling.